Stuffed Chicken Breasts


  • 1 1/2 cups water
  • 6 tablespoons KRAFT Roasted Red Pepper Italian with Parmesan Dressing, divided
  • 1 package (10 oz) spinach leaves, stems removed, chopped
  • 1 package (6 oz) STOVE TOP Stuffing Mix for Chicken
  • 1/4 cup coarsely chopped roasted red peppers
  • 6 small boneless, skinless chicken breast halves (1 1/2 lb), pounded to 1/4 inch thickness
  • 1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese


  1. Heat oven to 350 degrees F.
  2. Bring water and 2 tablespoons dressing to boil in large skillet on medium-high heat.
  3. Stir in spinach, stuffing mix and peppers and cover.
  4. Remove from heat and let stand for 5 minutes.
  5. Spread onto chicken breasts.
  6. Roll up each breast, starting at one short end; place breast seam-side down in 13X9 in baking dish.
  7. Brush with remaining dressing.
  8. Bake for 35 minutes or until chicken is done (165 degrees F).
  9. Top with cheese and bake for 5 minutes or until melted.

Courtesy of KRAFT Foods


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